Registration is now open for the PATHFOOD Science Hackathon!
26 06 2026
How can science, innovation and teamwork support the development of functional food solutions? This November, participants from PATHFOOD partner institutions will have the opportunity to explore this question during the international PATHFOOD Online Hackathon hosted by the University of Warsaw.
The hackathon will take place on 23-24 November in a fully online format. Participants will work in diverse international teams, solving challenges related to different aspects of functional food. You can suggest the aspect you would like to work on.
Over the course of the event, teams will be supported by expert mentors and encouraged to combine scientific knowledge, creativity and practical thinking to develop ideas with real-world potential.
The format is designed to be flexible and accessible: after the opening session and presentation of the challenge, participants will have 48 hours to prepare and submit their work. Participants decide for themselves how and when to work.
The hackathon is open to students, researchers, early-career professionals and anyone interested in functional food, science, innovation and sustainable food solutions. All participants will receive a certificate confirming their participation in the PATHFOOD project hackathon.
Participation is free, but the number of places is limited.
Date: 23–24 November
Format: Online
Host: University of Warsaw
Registration: LINK
More information: https://www.pathfood.eu/news/registration-is-now-open-for-the-pathfood-science-hackathon-2
The registration deadline is 30 September. If you have any questions, please contact us at: pathfood@cnbc.uw.edu.pl
We invite you to register and join us for two days of international collaboration, innovation and functional food challenges.
The project is funded by the Horizon Europe programme under the HORIZON-WIDERA-2023-ACCESS-02 call, which supports initiatives aimed at widening access to scientific excellence across the European Union.
The project is coordinated by the University of Warsaw. The international consortium also includes the Universitat Autònoma de Barcelona (Spain), the Institute of Biological Systems of the Italian National Research Council (CNR-ISB), and the Italian consulting company REDINN SRL.
The project coordinator at the University of Warsaw is Professor Ewa Bulska, Director of the Biological and Chemical Research Centre. The project’s objective is to develop a sustainable production chain for selenium-enriched food that will contribute to improving public health while supporting the European Union’s climate goals.